I wasn’t planning on sharing this recipe on the blog, but it is supposed to be an absolute gorgeous weekend and this would be a good one for anyone planning to grill!
So, total blonde moment in the kitchen last night. I didn’t have much energy to cook a big meal so I went real simple. I picked up a rotisserie chicken and decided to make a quick sweet potato hash. I absolutely love sweet potato hash. It is unbelievably easy and can be made anyway you want it. I got out my food processor along with the slicer blade thingy to “hash” the sweet potato (it should look like hash browns when said and done). After putting the entire sweet potato through the food processor I realized I left the damn blade in! My “hash” turned into a big pile of mush.. but it still tasted good!
I stumbled upon these cooking tips the other day and needed to share them with you! I still consider myself to be a “newbie” in the kitchen and cooking paleo. I may be doing like 5% of the things on this list, I should really work on that.
Here you go!
Which ones are you using? Not using? Or, can’t wait to use?
I have had this recipe for a long time before trying it and I was pretty much kicking myself for not making them sooner! I found this recipe on Pinterest but the Paleo Leap posted it on their website. They call them Balsamic Steak Rolls but I used round steak I had in the freezer instead of buying skirt steak. I call mine wraps because my cut of meat was a bit thicker and I ate them like a wrap! The Paleo Leap is a super-duper website with gazoodles of information about paleo! Seriously, check it out. If you have ever made kabobs, the prep and end product is similar. The balsamic glaze is what takes home the gold medal, though.
Balsamic Steak Wraps
- 1 1/2 – 2 lbs skirt or round steak (or any thin cut you have)
- 1 carrot, cut into matchsticks
- 1 bell pepper, cut into matchsticks
- 1/2 zucchini, cut into matchsticks
- 5 green onions, cut into matchsticks
- 2 cloves of garlic, minced (I always mince mine in my small 1 cup food processor instead of buying the store bought stuff)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Cooking fat of choice (I used coconut oil)
- Sea salt and ground pepper
Ingredients for the balsamic glaze:
- 1 tbsp coconut oil
- 2 tbsp shallots (same thing is a green onion)
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- 1/4 cup beef stock
- Sea salt and ground pepper
- Season the steak slices with sea salt and ground pepper to taste and set aside
- Melt the coconut oil in a skillet placed over a medium heat
- Add the shallots (green onions for the glaze) and cook until soft – 3 minutes or so
- Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper
- Bring to a boil, lower the heat and simmer until liquid is reduced by half (I just eyeballed it) – then pour into a bowl and set aside
- In the same skillet, add some more cooking fat and cook the garlic until softened – about 1 or 2 minutes
- Add all the remaining vegetables and cook until soft but still a little crunchy
- Season with oregano, basil, sea salt and pepper and transfer to a bowl
- Arrange a small pile of vegetables in the center of each slice of beef. Tightly wrap the meat around the filling and secure with a toothpick
- You can cook them over the stove top in the same skillet on medium-high heat OR you can take advantage of this last beautiful weekend and grill them!
- Cook on all sides until cooked through
- Remove the toothpicks and spoon some of the balsamic sauce over the wraps
- Eat up buttercup!
I had leftover veggies so I used those as the side dish.
**Sorry for the very poor quality pictures. Again, I wasn’t planning on sharing this recipe on the blog so I just took a couple snapshots with my phone!